Grilled Chicken Enchiladas Recipe

Marinate and Grill Chicken

Combine 1 tbs olive oil, 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lime juice in a bowl. Add chicken breasts and coat. Let rest 15 minutes at room temperature (or refrigerate up to 2 hours). Preheat grill or grill pan to medium-high (about 400°F/200°C). Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then shred with two forks.

Prepare Tortillas and Cheese

Preheat oven to 375°F (190°C). Warm tortillas: heat a skillet over medium, brush each tortilla lightly with 1/2 tsp vegetable oil and warm 20–30 seconds per side until pliable. Mix shredded Monterey Jack and cheddar in a bowl. Keep tortillas covered with a clean towel to remain flexible.

Assemble Enchiladas

Pour 1/2 cup of prepared enchilada sauce into a shallow baking dish and spread to lightly coat the bottom. Place a warm tortilla on a work surface, add about 1/4 of the shredded chicken (about 3–4 tbsp) and 2–3 tbsp of the cheese mixture in the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas to make 4 enchiladas (this recipe yields two dinner servings of 2 enchiladas each).

Top and Bake

Pour remaining enchilada sauce over the rolled enchiladas, coating evenly. Sprinkle remaining cheese on top. Bake in preheated 375°F (190°C) oven for 15–18 minutes, until sauce is bubbling and cheese is melted and lightly golden. Remove and let rest 3–4 minutes before plating.

While chicken marinates, make the sauce. In a medium saucepan over medium heat, warm 2 tbs vegetable oil. Whisk in 2 tbs flour and cook 1–2 minutes, stirring, to form a roux. Add 3 tbs chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp oregano; cook 30 seconds to bloom spices. Slowly whisk in 2 cups tomato sauce and 1 cup chicken broth until smooth. Add 1 tsp apple cider vinegar and 1 tsp salt. Bring to a gentle simmer and cook 5–7 minutes until slightly thickened. Taste and adjust salt. Keep warm until assembly.

Prepare rice and beans: reheat 1 cup cooked rice and 1 cup drained black beans together in a small saucepan over low heat with 1–2 tbs water, 1/4 tsp salt and 1/4 tsp black pepper, stirring until warmed through (4–6 minutes).

Make guacamole and salad: halve and pit the avocado, scoop into a bowl and mash with a fork. Stir in 2 tbs chopped cilantro, juice of 1/2 lime and a pinch of salt to taste. Toss 2 cups mixed salad greens with a squeeze of the remaining lime and a light drizzle of olive oil if desired.

Plate: place 2 enchiladas per plate, spoon rice and black beans alongside, add a small scoop (about 3 tbs) of guacamole, a dollop (about 2 tbs) of sour cream and 2–3 tbs salsa. Garnish with additional chopped cilantro and a lime wedge.